TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Method, fruit, grater, hydraulic, product, result, utilization, type, operation, contact, combined, machine, basis, vitamin, minimum, texture, disintegrating, process, specialized, citrus, rotating, cylindrical, vibrating, suspended.
II. Read and translate the following words according to the meaning of the words given in brackets:
Extraction (to extract - ), subjecting (to subject - ), to reduce (reduction - ), pressure (to press , ), crushing (to crush - ), heating (to heat - ), preparation (to prepare - ), insoluble (soluble - ), to remove (removal - ), desirable (to desire - ), retention (to retain , ), developed (to develop , ), objectionable (objection - ), inclusion (to include - ), inclined (to incline - ), undesired (desired - ).
III. Translate the following adverbs. Give the words from which they are derived.
Readily, coarsely, commonly, relatively, recently, comparatively, successfully, preferably.
IV. Read the text and write out key words and word combinations.
Notes to the text:
Cheese
Grater
Hammer mill
Pulp
Press cloth
Peel oil
Screen ;
Strain
TEXT A. EXTRACTION OF JUICE
The oldest method of extracting juice consists in subjecting the crushed fruit to pressure in such a manner that the fruit flesh remains behind in the press and the juice flows free. The fruit may be crushed by either grater or hammer mills which reduce the fruit to a coarse pulp from which the juice may be pressed readily. Certain fruits such as grapes yield juices of improved quality if they are heated before pressing.
The crushed fruit is wrapped in a heavy, coarsely woven press cloth to form a cheese. Pressure is commonly applied by a hydraulic press.
Crushing or heating followed by pressing are commonly used in the preparation of apple and grape juice and yield products relatively free from insoluble suspended matter. A somewhat different product result from utilization of a more recently developed type of press which is continuous in operation. In this type, a combined crushing and pressing action forces the fruit into contact with screens under comparatively gentle pressure. The most desirable machines, on the basis of flavor, color and vitamin retention in the juice, are those which reduce to a minimum the contact of juice with air. Another method for extraction of juice from fruit having a firm texture consists in passing the fruit through disintegrating machines which reduce it to a very fine pulp before pressing. Juice high in suspended solids results from this process. This method is used very successfully in preparing pineapple juice.
|
|
|
A specialized type of equipment is required for extracting citrus juices to avoid the inclusion in the juice of peel oils which give an undesired flavor. After extraction, fruit juice is strained or screened when necessary to remove seeds and other objectionable solids which may present. Screens are preferably of the self-cleaning type such as rotating, inclined cylindrical screens, or vibrating screens.
Post Text Exercises
I. Give a short summary of the text.
II. Give synonyms from the text to:
To be used, to produce, in working, to keep away from, to be needed, to screen, undesirable, to curtail, various, to take away, use.
III. Give antonyms from the text to:
Desirable, fine, combined, absent, to increase, soluble, desired, broken, low in, not wanted.
IV. Complete the sentences according to the text:
1. To extract juice means to . 2. If you want to get juice of better quality . 3. Common stages in preparation of apple and grape juice are . 4. The desirable type of press is that . 5. The most preferable machine in preparing pineapple juice is . 6. If a specialized type of equipment isnt applied citrus juice . 7. To remove undesired solids fruit juice .
V. a) Give Russian equivalents to:
Crushing, extraction of juice, wrapped in, applied by, insoluble suspended matter, continuous in operation, vitamin retention, result from, undesirable flavor, objectionable solids, self-cleaning.
b) Make up your own sentences with the words and word combinations given above.
VI. Find derivatives and the forms of the same word in the text. Define their functions and translate the sentences where they occur into Russian.
VII. Find the Verbals in the text, define their functions and translate them into Russian.
VIII. Insert necessary prepositions:
1. According . experts there are over 160 companies involved . the manufacture of food additives in Russia.2.Candied peels are made . the following fruit: pears, pineapple, papaya and mango.3.The factory was closed for failing to comply . Government safety regulations.4. A smooth creamy texture depends . emulsifiers. 5. Vitamin A is important . healthy skin and eyes. 6. Foods rich . carbohydrates are fruit, honey, bread, cakes and others. 7. Vitamin B comes . meat and vegetables, milk, cheese and whole grain. 8. Maltodextrin is made from starch and consist short chains of glucose molecules. 9. Excess consumption of any food may result a harmful effect. 10. Proteins differ carbohydrates in the constituents. 11. Acids or enzymes are used to break cornstarch into a syrup rich maltose.
IX. Translate into Russian paying attention to the Infinitive and Infinitive Constructions:
1. Sodium propionate is used in pies and cakes to alter the action of chemical leaving agents. 2. Sodium ascorbate is considered to be a more soluble form of ascorbic acid. 3. Dieticians found casein to be a nutritious protein containing adequate amounts of all the essential amino acids. 4.One of the stabilizer functions is to thicken foods. 5. Health researchers estimate trans fat to havbeen causing about 50,000 premature heart attack deals annually.6. Some antioxidants are known to retard rancidity in fats, oils and oil-containing foods. 7. Foods are processed to make them palatable, edible, convenient and to have suitable keeping qualities. 8. To enhance the flavor sugar is used in small quantities. 9.Most fatty acids appear to have no effect on blood cholesterol levels. 10. The production of sugar by the plant is likely to be an intermediate step in the manufacture of starch. 11. They claim bran, dried fruits and legumes to be foods high in cellulose. 12. The most important rule is to eat neither too much nor too little.
|
|
|
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech and practice their pronunciation:
Wine, bouquet, proportion, brandy, industry, fermentation, culture, alcoholic, form, clarification, fructose, glucose, alcohol, carbon dioxide, conversion, temperature, period.
II. Define what parts of speech the following words belong to. Translate them into Russian.
Impossible, generally, maturity, fortify, fermentative, usually, deteriorate, unobtainable.
III. Read the title of the text and think of the content, then read the text and check your supposition.
Notes to the text:
Cask
To stopper
Greasy rag
Maturing ()
Cork
To rot
Must
Racking ,
Vat
To be aged
WINE-MAKING
Wine- making was practiced in ancient Greece. It was dark and usually drunk with water. It was kept in casks, goatskins and stoppered with oil or a greasy rag; air was working on it all the time. The full maturing of wine had been impossible until the bottle and the cork were generally used. Wine reaches its maturity in about three years; retained longer it may not improve and may deteriorate. Hocks were indeed kept in cask for 20 years until the end of the 18th century and considered to improve.
The proper use of wine bottles and corks seems to have become common toward the end of the 17th century; another important change was the discovery by accident in 1775, that grapes left to rot on the vines produced a sweetness and bouquet unobtainable in any other way. In the middle of 1750s the Madeira shippers first began to fortify their wines by adding a proportion of brandy to them. By that time vineyards were planted in Latin America, in South Africa, in North Africa, in France, in England and other places.
Wine is the fermented juice of the grapes. It is one of the most ancient fermentative industries. It is based on the alcoholic fermentation. Wine is made from grapes of the various form. The two main types of wine are red (made from black grapes only) and white is in fact yellow in colour and may be made from either black or green grapes. Less important are the rose (pink) wines, usually made by leaving the grape juice, called must, in contact with the black skins for a very short space of time, enough to extract only a little of the colour.
The main stages of wine-making are the following ones: preparation of grape juice, fermenting it with yeast, racking and aging. The grapes are crushed, the juice is separated from the crushed grapes by pressing them. Thus, the grape must is produced. After clarification it is ready for fermenting. The main change in the grape juice fermentation is the conversion of glucose and fructose into alcohol and carbon dioxide. It is done with the aid of pure culture yeast. They are called wine yeasts. The grape juice fermentation is conducted at the temperature of +15-25 C for 14-24 days. After the fermentation is completed a young wine is produced. It is separated from the yeast sediment and is stored in wooden vats for maturing. During aging the wine is cleared, racked for several times. Different types of wines are aged for different periods: from some months till some years.
|
|
|
Post-Text Exercises
I. Answer the following questions:
1. Why was full maturing of wine impossible at the earliest times? 2. What event in the 18th century caused changes in wine making technology? 3. What is wine? 4. What is wine making based on? 5. What are the major types of wine? 6. What are the main stages of wine making?
II. Read the text again, divide it into logical parts and give them
headings.
III. Give synonyms from the text to:
Different, ag(e)ing, to be kept, to be done, a period of time, ordinary, significant, chief, to be carried out, a change.
IV. Read the meanings and find the appropriate words in the text.
To make better, a fact or thing that has been discovered, to become worse, to remove with a machine or instrument or by chemical means, a small plant used for producing alcohol in beer and wine and for making bread rise, the changes that happen as time passes, the state of being old enough to be eaten or drunk, to make stronger, to go bad, a strong alcoholic drink made from wine.
V. Complete the sentences with one of these verbs in the correct form:
Crush, complete, mature, process, fortify, ferment, heat, extract, separate, rot.
1. The meat .. if it isnt kept cool. 2. If port .. in cask it changes its colour. 3. Other .. wines are Marsala and Malaga. 4. The mash is filtered and the undissolved substances of the malt .. from the wort. 5. Fermentation .. in the bottles, and the wine is thus naturally sparkling. 6. Dextrose, .. from one of the starchy cereals, has been found highly suitable for beverage manufacture. 7. Cider is a .. beverage obtained from the juice. 8. The machine .. wheat grain to make flour. 9. The oil .. from the seeds of certain plants. 10. Certain fruits such as grapes yield juices of improved quality if they .. before pressing.
VI. Find derivatives and the forms of the same word in the text, define their functions and translate the sentences where they occur.
VII. Find and translate 2 sentences in the text where maturing occurs, define its part of speech. Prove your answer.
VIII. Prepare a short presentation of the information given in the text.
X. Put the necessary verb into the correct active or passive form:
Store, use, find, catalyze, affect, take, build, know, mean
1. Both growth and health by what person eats and drinks. 2. Starch by the combination of carbon, hydrogen and oxygen. 3. The preparation and cooking by the nutritive value of foods. 4. Vitamin C as a nutrient additive in drinks and breakfast cereals.5. Vitamin A in the diet can from deep yellow fruits and vegetables. 6. Proteins in foods of both animal and plant origin. 7. The term sugar to most people cane or beet sugar. 8. All this reactions by enzymes. 9. Milk, fruit, vegetables to contain sugars. 10. The plant by means of its chlorophyll the carborn or oxygen from the air. 11. The surplus sugar for future use.
TEXT C
Pre-Text Exercises
I. Read and entitle the text.
Notes to the text:
Raw materials
Chemical constitution
Ashy elements
Malting
Cellulose-
Auxiliary materials
RAW MATERIALS
Raw materials for fermentative industries include those rich in sugar and those rich in cellulose. Among raw materials of the first group mention should be made on barley, oats, maize, rye, wheat and rice. As to the chemical constitution of the raw materials mentioned above they contain carbohydrates, proteins, fats and ashy elements. Carbohydrates, i.e. starch, sugars, dextrinlike substances and cellulose are of particular importance for fermentative industries. Nitrogenous substances are important constituents of the cereals. Among them proteins are of particular importance. They have a significant influence upon malting and brewing processes.
|
|
|
Potatoes are used as raw materials for ethyl alcohol production.
Grapes and molasses are raw materials rich in sugars. Grapes are used in wine-making. Grape juice contains glucose, fructose and sucrose (over 32% of sugar). Molasses is a by-product of beet sugar production and is used as the main raw material for ethyl alcohol and bakers yeast production. Molasses is a dark brown thick liquid. Its main constituent is sucrose. It also contains invert sugar and nitrogen. Wood pulp is the raw material for hydrolytic production. There some auxiliary materials which sugar and starch dont contribute. These are spices, coloring matters, blending agents imparting a pleasant aroma, colour and taste to the liquor. Hop is one of them. It is used in brewing.
Post-Text Exercises
I. Read the text again and decide which sentences are true and which false.
1. Raw materials for fermentative industries include only those which are rich in sugar. 2. Carbohydrates are important constituents of the cereals. 3. Proteins have an important influence on malting and brewing processes. 4. Barley is used as a raw material for ethyl alcohol production. 5. Grapes are used in wine-making because they are rich in sugar. 6. Molasses is used as a raw material in brewing. 7. Hop is one of the main materials used in brewing.
II. Give synonyms from the text to:
Important, containing a lot of, effect, unusual, chief, to contain, element, materials, not watery, composition.
III. Give antonyms from the text to:
Poor in, insignificant, usual, minor, light.
IV. Form antonyms from the words given using the necessary prefixes:
Important, significant, usual, used, continuous, desired, integrated, desirable, necessary, soluble, maturity, developed.
V. Retell the text using Ex.I as a plan.
VI. Insert the prepositions:
1. Raw materials are great importance in economics of brewing industries. 2.The main raw materials used in brewing are those rich starch. 3. Proteins differ physical and chemical properties. 4. They have an important influence malting and brewing processes. 5. The main function of peptase is to convert the albuminous substances peptones. 6. As the peptones they are very important yeast vitality. 7. Brewing is based fermentation. 8. The starch, contained barley, is mostly insoluble ordinary mashing temperatures. 9 The art of brewing in the 11th century was a household task chiefly performed women. 10. Weisbier is a special type of ale brewed wheat and barley malt.
VII. Translate into Russian paying attention to the Gerund:
1.There are several ways of processing food. 2. Packaging reduces waste. 3. Salt is used for preserving some foods. 4.The purpose of using food colorings is improving a product appearance. 5. Thereare companies that specialize in manufacturing nuts and dried fruit. 6. It is known of chemistsstarch reacting with various chemicals to create mordified starches. 7. While nitrite and nitrate cause only a small risk, they still worth avoiding. 8. You should eat a varied diet in sufficient amounts to stop feeling hungry.
TEXT D
Pre-Text Exercises
I. Read the text below and decide which word A,B,C or D best fits each space.
YEASTS
Yeasts 1) in ancient times in wine-making, in brewing and in the alcohol production. Yeast is a round or oval plant. It 2) one cell. Yeasts form a number of enzymes 3)... The process of fermentation. There are two main kinds of yeasts: true and false or pseudo-yeasts. True yeasts 4) Into three types of yeasts: bottom yeasts, top yeasts and distillery yeasts. The first two are culture plants. Wine and brewers yeasts 5) To the bottom yeasts; distillery yeasts and bakers yeasts and some brewers yeasts relate to the top yeasts. The difference 6) the top and the bottom yeasts is in rapid fermentation of the top yeasts.
The top yeasts are separated 7) the surface as a thick foam which remains till the end of fermentation. They 8)...
in a thin layer on the bottom of the fermenting vat.
The characteristic feature of the bottom yeasts is that they settle down in a thick layer on the bottom of the fermenter.
There are different species of yeasts. The main species of the top yeasts used in alcohol production are those 9) a great power of attenuation and producing large amount of alcohol. The top yeasts used in bakers yeasts production should 10) quickly and have a great dough 11) power and good 12) qualities.
|
|
|
The bottom yeasts used in brewing should be quite pure and have a flocculating 13) . The top yeasts used in win-making are 14) of suppressing other microorganisms and 15) to wine its bouquet.
| 1. | A. were used | B. have been used | C. using | D. used |
| 2. | A. contains | B. consists of | C. include | D.consists from |
| 3. | A. affecting | B. affected | C. affect | D. is affective |
| 4. | A.are subdivided | B. are included | C.are shared | D. are divided |
| 5. | A.are subscribed | B. concern | C. subscribe | D. refer |
| 6. | A. among | B. - | C. between | D. in |
| 7. | A. on | B. in | C. at | D. - |
| 8. | A. settle for | B. settle above | C. seperate | D. precipitate |
| 9. | A. having | B. had | C. have been used | D. to have |
| 10. | A. sprout | B. propagate | C. breed | D. spawn |
| 11. | A. to raise | B. raised | C. raising | D.having raised |
| 12. | A. keeping | B. kept | C. to keep | D. keeped |
| 13. | A. capability | B. opportunity | C. possibility | D. capacity |
| 14. | A. possible | B. probable | C. improbable | D. capable |
| 15. | A. impact | B. give | C. provide | D. supply |
